Chocolate Cashew Butter Cups
Recipe by Tina Gravalos
Ingredients
4
Cook Time
1h 15m
Prep Time
10m
Ingredients
Serves 06
These are like the oh so popular fat bombs. Healthy fats from the coconut oil and cashew butter will help to keep you satiated when you’re looking for a filling treat. These are also a healthier alternative for peanut butter cups you would find in the candy aisle.
Instructions
1
Line a muffin pan with muffin muffin liners.
2
In a small saucepan on low heat, add the coconut oil and chocolate chips. Stir continuously to melt the chocolate and to ensure it doesn’t burn.
3
Once melted, pour approximately one tablespoon of melted chocolate into each muffin liner. Sprinkle a pinch of salt into each cup. Set the rest of the melted chocolate aside.
4
Put in the freezer for 15 minutes.
5
Remove from the freezer and add approximately one tablespoon of cashew butter to each cup.
6
Top each cup with the rest of the melted chocolate and sprinkle sea salt into each cup.
7
Put back in the freezer for 30 minutes to 1 hour.
8
When ready to eat, remove the paper and thaw for five to ten minutes.
9
Notes: No cashew butter - use peanut butter, almond butter, tahini.
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